As the weather starts to turn, casseroles and soups become my favorite. I love this one because it’s filled with two of my favorite things, veggies and cheese! The chiles add just the right amount of bite, and it comes out with crunchy baked ends that are the perfect texture.
Crispy Quinoa Bake
via the live-in kitchen
1 cup quinoa, uncooked
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
2 cups chicken or vegetable stock
1 cup onion, diced (about 1 medium)
1/2 green pepper, chopped
2 cloves garlic, finely chopped
1 cup zucchini, cubed (about 2 small)
1 15 ounce can black beans, rinsed and drained
1 4 ounce can diced green chiles
1 28 ounce can diced tomatoes, drained
1 cup frozen corn
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 lime, juiced
2 cups shredded monterey jack cheese
Preheat the oven to 375ºF. Spray a 9×13 baking dish with cooking spray. Set aside.
Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes.
Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 3 more minutes.
Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.